Malanga is a tuber with great benefits to our health, from which we can prepare a great number of recipes like this one that we propose on our website: malanga in garlic mojo.
There are many other ways of consuming malanga such as a puree, fried malanga, or added in soups; the important thing is that one way or another it provides important nutrients for our system such as vitamins (B6, C, E), minerals (phosphorus, potassium, magnesium), it is also full of dietetic fiber; consuming 7 grams of it is 27% of the daily recommended amount.
It is neither very common globally, nor it is called the same thing; for example, it is known by this name in Cuba, Puerto Rico, Colombia and Spain; however, in the Dominican Republic it is known as yautia and in Panama and Venezuela as otoe.
The thing is that it is a tasty tuber and it must be consumed in the way you’d like but it must always be cooked. Did you know you can prepare fritters with it?
We won’t make wait any longer; we invite you to prepare this easy and quick-to-make recipe.
Contenido
Malanga in garlic mojo recipe
Malanga in garlic mojo is a simple and delightful recipe, and one of the most common ways of enjoying this tuber in Cuba.
- Prep Time10 min
- Cook Time7 min
- Total Time17 min
- Yield1 Recipient
- Serving Size30g
- Energy132 cal
Ingredients
- 1 pound of malanga
- For the mojo:
- 4 garlic cloves
- ½ cup of vinegar
- ¼ cup of vegetable oil
- 1 teaspoon of salt
- A pinch of white pepper.
How to prepare malanga in garlic mojo
As a decoration you can add some cut greens or parsley, which gives it a more professional look and an irresistible aroma.
Nutrition Facts
- 4 servings per container
- Serving Size30g
- Amount per serving
- Calories132
- % Daily Value*
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Hola, soy Dailis, Chef Profesional y creadora de varios proyectos de cocina Internacional. Te doy la Bienvenida a Receta Cubana.
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